Veronica's Rice and Chicken Combo Bake

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Total Time
1hr 5mins
20 mins
45 mins

A Rice, chicken, cumin, lime, chili powder bake.

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  1. Chicken: Cut chicken breasts into bite size cubes.
  2. Sprinkle with salt, pepper and a pinch of cumin.
  3. Place in a bowl and set aside.
  4. Lime Sauce: In a small bowl, combine the lime juice, oil and garlic.
  5. Mix well, pour over chicken cubes, cover and marinate in fridge for 1 hour.
  6. Rice: Chop the onions and green chilies.
  7. In a 3 qt shallow baking dish, combine the cream of chicken soup, rice, onions, chilies and spices
  8. Add the chicken and marinade, mix together, cover tightly and bake at 375 degrees for 45-60 minutes, or until rice is tender.
  9. Top with cheddar cheese& cilantro (optional) and serve immediately- serving size is 1 cup.
Most Helpful

5 5

Wonderful! My husband and I scarfed this down, and it was one of those casseroles that was even better the next day. The leftovers didn't last long. Also, I substituted arborio rice in the same amount as the white rice called for. It gave the whole thing a creamier texture. Definately one I'll be making again.

4 5

We really liked this one, even my picky husband and mother. You can definitely taste the cumin in this, which I hadn't really cooked with in the past. It's a pretty flavorful dish. Make sure to get the rice done. I didn't quite leave it long enough. My husband suggested to use chicken broth instead of the water. I think it was fine with the water personally. Overall very good and easy.

This was so easy and really delicious. Hubby wanted it two nights in a row. I used extra cumin because we love it and I used the whole can of chicken soup because I used extra onions. Used Texmati rice and it was excellent! Thanks Veronica!